品茶是一门生活艺术,是中华民族文化的优良传统之一。粤、闽、台沿海地区居民日常吃鱼腥多,容易引起肠胃毛病,需用浓茶解之,于是喝功夫茶的习惯便传了下来。在一个春光明媚的日子里,我和一位朋友慕名来到大埔县某茶产地。时值春茶采摘旺季,茶园苍翠,满路清香;采茶姑娘,穿梭织锦。该茶叶公司的魏先生热情地接待我们到茶场品茶。好茶要好水,茶圣陆羽在《茶经》上说:“山水上、江水中、井水下。”煮水亦很讲究,过生则嫩,过熟则老,苏东坡对水温之于品茶的重要性知之甚细。他写过一首茶诗:“蟹眼已过鱼眼生,飕飕欲作松风鸣。”就是说,用刚起星眼细泡的一沸之水烹茶最为适宜,因为能最大限度地溶解茶叶中的咖啡碱和多酚类物质。 Tea is a life art, is one of the fine traditions of Chinese culture. People living in the coastal areas of Guangdong, Fujian and Taiwan often eat fish and fish, easily cause gastrointestinal problems, and need strong tea solutions. Therefore, the habit of drinking Kung Fu tea is passed down. On a sunny day, I came to a tea producing place in Dapu County with a friend. Spring season when the peak picking tea, green tea, full of fragrance; tea girl, shuttle brocade. Wei of the tea company warmly welcome us to the tea plantation tea. Good tea is better water, tea St. Lu Yu said in the “Tea Sutra”: “Landscape, the river, well underwater. ” Boiled water is also very particular about the life is tender, overripe is old, Su Dongpo on the water temperature The importance of tea is very small. He wrote a poem: “Crab eyes have been fish eye Health, 飕 飕 want to be loose wind Ming.” That is, with the star eye thin bubble boiling water cooking tea most appropriate, because it can be the largest Limited to dissolve caffeine and polyphenols in tea.